Cherry-Apricot Chipotle Sauce
- 1/2 cup chicken stock*
- 1/2 cup canned pitted sour cherries with 1/2 cup syrup from the can
- 1/4 cup chopped dried apricots
- 1 1/2 tsp. chopped chipotle chilies in adobo sauce (find in the International Foods Aisle)
- 2 tbsp. Dijon mustard
- 3 tbsp. Kowalski's Honey
- - kosher salt and coarse ground black pepper, to taste
*A note about gluten: To make this recipe gluten free, use a gluten-free broth or stock such as Kitchen Basics or More Than Gourmet Stock.
Combine first 3 ingredients in a medium saucepan. Whisk in peppers, mustard and honey. Bring to a boil over medium-high heat; reduce heat to low and cook until reduced to about 1 cup (about 30 min.). Season to taste with salt and pepper.
Note: If you are sensitive to spicy foods, start with half as much chipotle peppers added at the end of cooking and add more to taste.